When a company uses 100 pigs per week, to make a large range of pork-based smallgoods, inevitably there will be by-products. Pig skins hold little value and were a big issue for South Food Group.
General Manager, Carmine Ventura was looking for solution when he became aware of a company in Melbourne that specialised in pork crackle as a snack food – the idea of utilising their own pig skins to make a similar product evolved. They bought the company.